My family is very picky about the soups I try and this one was a keeper! I used rice pasta to make it gluten-free and added 1 1/2 tsp salt only because I used fresh tomatoes blended into a sauce and they just need a little bit of that for our taste.

I make a similar version of this soup that has no oil, one can pinto (or whatever kind of beans you like), 1 can of garbanzo beans, 1 can diced tomatoes, two cans chicken broth, 2 cups (dry) elbow macaroni, 1 cup chopped celery, 1 cup onion, and salt, pepper, oregano, etc to taste. Delicious!

I skipped the pasta and added sliced turkey kielbasa sliced. It upped the sodium but lowered the carbs. I also added 1/2 C of shelled edamame. Lastly, I added "salt-free" spicy seasoning for some kick. SO GOOD!!

I found it to be just spicey and tasty enough, though my family wanted more salt. I used chili beans which may have added flavor. Made half recipe. Needs a bit more liquid (tomatoe juice/soup?). Awesome taste for a bean-lover and filling!

A deep and satisfying variation on minestrone. The sage is a very nice touch. I used Eden's no-salt-added beans for even less sodium, and reserved some of the olive oil to drizzle on just before serving.

Very good. Used canned, diced tomatoes since I had no fresh, cooked less than the 20 min given, and added a shot of cider vinegar at the end to brighten the taste. A few dashes of Frank's chili-lime hot sauce in my bowl (add some sodium), a big green salad--great, filling meal. Making a favorite!

This was delicious. Everyone in my family loved it. I did use a little more garlic and left out the mushrooms. It is low in calolries and high in fiber. An excellent recipeand I will definetly make it again.